About Jamie Bissonnette

Winner of Food & Wine's 2011 People's Best New Chef Award. He is Executive Chef and Partner at Coppa and Toro in both NYC and Boston. He received the Best Chef North East James Beard Award in 2014. Chef Bissonnette is a champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors.
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Butchering a Pig

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Chef Jamie Bissonnette explains and demonstrates his approach to butchering a pig.

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Staff Meal

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Jamie Bissonnette prepares a meal for his staff at Toro.

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Jamie’s (Mise En) Place!

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Chef Jamie Bissonnette invites us inside his home as he hosts a dinner party for ...Read More

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Razor Clam Ramen

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Jamie Bissonnette goes through a easy step by step process of making a Razor Clam ...Read More

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A Nose to Tail Dinner

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Travel to Nantucket with Chef Jamie Bissonnette as he celebrates HOGtoberfest with the team at ...Read More

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Executive Chef: Jamie Bissonnette

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Chef Jamie Bissonnette explains his attraction to lesser known cuts and organ meats.

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Roasted Pork Shoulder

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“Put it in a low temperature oven — the Smart Oven — that’s going to ...Read More

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Steak and Asparagus Salad with Pickled Ramps and Cauliflower

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Chef Jamie Bissonnette makes New York Strip Steak with asparagus a la plancha, pickled ramps, ...Read More